Title: Sourdough Buttermilk Biscuits and Scones
Categories: Dutch Pasta
Yield: 1 Servings
| 1 | c | Sourdough start |
| 1 | c | Buttermilk |
| 3 | c | 1 flour, possible 4 cups |
| 1 | | Egg |
| 3 | tb | Oil |
| 1 | tb | Sugar (ole uses 2 or 3 tb su gar) |
| 1 | ts | Salt |
| 2 | ts | Baking powder |
| 1 | ts | Soda (1 1/2 or 2 tsp. if sta rt is real sour) |
The night before, or three to four hours before you intend to prepare
these, combine sourdough start, buttermilk and 1 cup of the flour in a
large bowl. Cover and let stand at room temperature. When ready to use, add
egg and oil; stir well. Combine sugar, salt, baking powder and soda;
sprinkle over top of batter. Fold in then add as much of the remaining
flour to make a dough you can still stir (2 to 3 cups should do it).
To make Scones, dump batter out on a heavily floured board; sprinkle
flour over top and roll out. Cut out scones. Allow scones to rise a few
minutes then fry on both sides in hot oil until golden brown.
For Biscuits, add enough flour to make moderately stiff, so you can
knead dough. Knead a few minutes then roll and cut out biscuits. Drop both
sides in oil or melted butter and place on cookie sheet. Let rise for an
hour then bake at 375 degrees for 25 minutes.